La Scala Chopped Salad with Roasted Red Peppers and Feta

This La Scala Chopped Salad with Roasted Red Peppers and Feta is a vibrant, refreshing dish packed with crisp lettuce, savory salami, creamy feta cheese, and sweet roasted red peppers. Tossed in a tangy homemade vinaigrette, it delivers the perfect balance of textures and flavors for lunches, dinners, or gatherings.

Why You’ll Love This Recipe

This salad is a delicious twist on the famous La Scala chopped salad, enhanced with the sweet smokiness of roasted red peppers and the creamy richness of feta cheese. Every bite is packed with crunchy vegetables, protein-rich ingredients, and a bright dressing that ties everything together beautifully.

It is quick to prepare, making it ideal for busy weekdays while still being elegant enough to serve at special occasions.

The chopped ingredients ensure every forkful contains a little bit of everything, creating a balanced and satisfying meal. It is versatile, customizable, and can be served as a light main course or a flavorful side dish.

Yield: 6 side servings

La Scala Chopped Salad with Roasted Red Peppers and Feta

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A crisp chopped salad featuring roasted red peppers, feta, chickpeas, and tangy vinaigrette for a refreshing meal.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 large head romaine lettuce, finely chopped
• 1/2 head iceberg lettuce, finely chopped
• 1 cup roasted red peppers, chopped
• 1 cup canned chickpeas, drained and rinsed
• 150 grams salami, finely sliced and chopped
• 1 cup feta cheese, crumbled
• 1/2 cup Parmesan cheese, grated
• 1/4 cup red onion, finely diced

For the Dressing

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• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Roast the garlic — Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 35–40 minutes until the cloves are soft and golden. Let it cool slightly.
2. Prepare the lettuces — Wash and thoroughly dry the romaine and iceberg lettuce. Finely chop both into small, even pieces — this is what gives the salad its signature texture. Place in a large mixing bowl.
3. Chop the proteins and add-ins — Dice the salami into small cubes and cut the mozzarella into similar-sized pieces. Drain and rinse the chickpeas. Add all of these to the bowl with the chopped lettuce.
4. Make the magic dressing — Squeeze the roasted garlic cloves out of their skins into a small bowl or jar. Mash them into a paste with a fork. Add olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, oregano, salt, pepper, and honey if using. Whisk vigorously until emulsified and creamy.
5. Taste and adjust — Give the dressing a quick taste. Add more lemon for brightness, salt for seasoning, or a touch more honey if it feels too tangy. The dressing should be bold and vibrant!
6. Combine the fresh herbs — Sprinkle the chopped parsley and basil (if using) over the salad ingredients for a burst of fresh aroma.
7. Dress the salad — Pour about half the dressing over the salad. Gently toss everything together using two large spoons or your hands (with gloves if preferred) until every piece is beautifully coated.
8. Add more dressing if needed — Add extra dressing a little at a time until the salad is perfectly seasoned to your liking — you want it flavorful but not soggy.
9. Chill briefly — For the best flavor, place the salad in the refrigerator for 5–10 minutes to let the flavors meld while keeping everything crisp.
10. Serve and enjoy — Give the salad one final gentle toss, transfer to a beautiful serving platter or individual plates, and serve immediately. Garnish with extra herbs or a crack of black pepper if desired. Watch it disappear!

Notes

Finely chopping the ingredients is key to achieving the classic La Scala salad texture.

Freshly prepared dressing delivers the best flavor.

This salad pairs wonderfully with grilled meats, seafood, or crusty bread.

Roasted red peppers add a unique sweetness that balances the salty cheeses.

Chill the salad bowl before serving for an extra refreshing presentation.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 533Total Fat 39gSaturated Fat 15gUnsaturated Fat 25gCholesterol 82mgSodium 1351mgCarbohydrates 24gFiber 6gSugar 7gProtein 23g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Chop all ingredients into similar-sized pieces for the authentic La Scala experience.
• Use freshly grated Parmesan for the best flavor.
• Chill the salad ingredients before mixing for maximum freshness.
• Allow the dressing to sit for a few minutes before using so the flavors can meld together.
• Toss the salad just before serving to maintain crisp textures.
• Pat roasted red peppers dry to prevent excess moisture.
• Use high-quality olive oil for a richer vinaigrette.
• Add the dressing gradually and adjust to taste.
• For extra crunch, include sliced cucumbers or celery.
• Serve in a chilled bowl during warm weather.

Ingredients Notes

Romaine lettuce forms the crisp and refreshing base of this salad. Iceberg lettuce adds extra crunch and creates the signature chopped texture. Roasted red peppers contribute a sweet and slightly smoky flavor that complements the salty feta cheese.

Feta provides creamy richness and a tangy finish. Salami adds savory depth and protein, while chickpeas offer heartiness and a pleasant texture. Parmesan cheese enhances the overall flavor with its nutty and salty notes.

The homemade dressing, made with olive oil, red wine vinegar, Dijon mustard, and garlic, brings everything together with a bright and zesty taste.

Variations and Substitutions

For a vegetarian version, omit the salami and add extra chickpeas or white beans. Grilled chicken can replace salami for a leaner protein option. Goat cheese can be used instead of feta for a creamier texture and milder flavor.

Spinach or mixed greens can replace romaine and iceberg lettuce. If roasted red peppers are unavailable, fresh red bell peppers provide a crisp alternative. Kalamata olives add a Mediterranean touch, while avocado contributes creaminess.

For a gluten-free meal, simply ensure all packaged ingredients meet gluten-free standards. Sun-dried tomatoes can be added for additional richness and depth.

Storage Options

Store undressed salad ingredients in an airtight container in the refrigerator for up to 3 days. Keep the dressing in a separate sealed container and refrigerate for up to 1 week.

Toss the salad with dressing only before serving to preserve freshness and crunch. Leftover dressed salad is best enjoyed within 24 hours, although the texture may soften slightly.

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